My friend Paul eats nothing but healthy, organic food and he’d rather cut off his finger than have a piece of ordinary bread. He eats only sprouted wheat bread with dried fruit, seeds or nuts.
He pays $10 for the tiniest loaf so I thought I’d give it a try using my Thermomix. I didn’t make the same bread he buys for my first loaf but I will next time. This week it was all about learning to sprout the wheat. I should have waited longer but by the time I saw the little tails (and I do mean little) it was nearly midnight. I wasn’t waiting any longer.
Why sprouted grain? It’s the in thing for folks on a healthy eating journey. Wheat berries that you can buy in any organic food shop are seeds that you could pop in the ground and grow wheat. We’re not going to use any dirt but only sprout the wheat before making it into bread.
When the shoot emerges, it uses some of the starch inside the seed as fuel and it increases its other nutrients such as protein, vitamins and minerals. Frankly, the research I’ve done is that the extra protein is next to imaginary and the extra vitamins are only available if you eat the wheat raw. Sprouted wheat is the whole grain and eating that is always going to be better for us and the taste of this bread was really good.
The instructions I found were to put 2 cups of wheat berries or wheat berries and flax seed (linseed) together and soak for 12 hours. I didn’t have any flax (linseed) and the organic store was out. I went all wheat but added sunflower seeds and pepitas in the bread.
Once the soaking is over, drain, rinse and wait for sproutage. (Sproutage isn’t a word??)
Three times a day the grain needs to be rinsed and drained and then once the tails are almost the length of the grain, it’s bread making time. You can make this bread the conventional way because I used the sprouted wheat whole along with the bread and wholemeal (whole wheat) flours.
My next bread will be the Ezekiel bread with only sprouted grains and no flour or yeast but I’ll add walnuts and Medjool dates to it. Fingers crossed on that one.
- 2 teaspoons yeast
- 200ml warm water
- 1 teaspoon honey
- 1 teaspoon treacle
- 50ml apple juice
- 100 grams toasted sunflower seeds
- 50 grams toasted pepitas
- 225g sprouted grains
- 50ml sunflower oil
- 300g bread flour
- 75g wholemeal (whole wheat) flour
- 1½ tsp salt
- In the Thermomix add the water, treacle, honey and yeast into the water and stir for 3 minutes at 37C on speed 2.
- Add the remaining ingredients and mix for 7 seconds on speed 7. Then knead for 2 minutes.
- Place in an oiled bowl, cover with a damp towel and let rise for 45 minutes.
- Grease a bread tin and line with baking paper.
- Punch down the bread dough and roll into a shape that fits the pan.
- Let rise for about an hour, covered with the damp towel until the bread reaches the top of the pan.
- Preheat oven to 220C/425F
- Brush the top of the bread with water and bake for 20 minutes.
- Reduce the temperature to 180C/350F for 40 more minutes.
- Remove from the baking pan and cool on a rack. Try to wait until the bread is fully cool before cutting.
- Line a large (1.5-litre) loaf tin with nonstick baking paper. Flour a worksurface, then pat the dough to about the length of the tin and three times its width. Roll up the dough tightly, place it seam-side down in the tin, then punch it down to firm it. Leave, covered, for about an hour, until the loaf has risen by about a quarter to a third.
- Preheat oven to 220C (200C fan-assisted)/425F/gas mark 7. Brush top of loaf with water, bake for 20 minutes, then drop the temperature to 200C (180C fan-assisted)/390F/gas mark 6 and bake for 30 minutes longer. Remove from the tin and cool on a rack.
Bam's Kitchen says
Maureen this looks so healthy and love the added texture to the bread. I bet this bread tastes awesome toasted and slathered with butter. Sorry, I could not refrain but thought you might find the humor in that… I really can’t wait to read your next Ezekiel bread recipe as I love anything with dates. Take Care, BAM
It was delicious slathered with butter and then topped with blueberry jam. 🙂 I’m not the health nut. LOL
Wow. Great to see this first thing in the morning. Absolutely impressive and now I wish to bake it!
It had a really good flavor and I’ll make this again. Thanks so much for visiting.
Eva Taylor says
I had read that sprouting makes it them easier to digest. I sprout beans for that reason, less gas in the end. I’m not sure it works but that’s my story. I’m quite intrigued about the thermomix, it’s not as popular over here and it’s rather expensive but I read that they can do a lot. Did you bake the loaf in it too? It has a lovely shape. Frankly, I’m with your friend about the plain white bread, it’s just disgusting! I like bread with texture and your wheat berry version checks off texture in a big way.
No, you can’t bake in a Thermomix but you can steam – steamed pudding desserts, etc. I use it for milling flour, mixing and kneading bread, whipping, chopping, mixing, blending, sauteeing, rice cooking, risotto when I’m in a hurry, vegetable stock and small portions of sous vide. If you get a chance, take a TM cooking class – they’ll have them there often too. It’s less than $25 and you get to see how it works and taste everything. I’m not a great bread baker – I’d like to be – but I get bread I like to eat and for me that’s enough for now.
There seem to be extra steps at the end – or is it double baked?
Bianca @ Confessions of a Chocoholic says
I think I’ve only tried sprouted wheat bread once and I remember I really liked the texture. Your next bread (with walnuts and dates) sounds like something I would also like!
I’m working on the essene bread with no flour, no yeast and dates and walnuts today. Fingers crossed. 🙂
Yum, I LOVE wheat bread! I’ve never baked it with sprouted wheat, but you’ve convinced me to try it!
Fresh bread…yumm!! Can you parcel it please?
It only lasts for a day or so. Might have blue fuzz on it by the time it arrives. Come on over and I’ll bake some for you. 🙂
I haven’t made a proper bread since…forever. That sprouting affair is very interesting. Your loaf looks perfect! 🙂 ela
I’ve got the next loaf sprouting and I soaked these for the full 12 hours and they are already poking their tails through. I’ll make the essene bread this afternoon.
Regardless of the health benefits, my main concern would have been taste and since you said it was tasty, I guess all the extra time and effort spent waiting for the wheat to sprout was worth it. 🙂
John@Kitchen Riffs says
Fun recipe! We’ve bought sprouted wheat bread, but never made it ourselves. We probably should — we seem to bake everything else, particularity since the flavor can be so good. Sounds like you had a fun time with this!
Butter and blueberry jam for me too, please. 🙂
it was really good. I’m a big fan of blueberries, jam or just sitting in the punnet. 🙂
Shema | LifeScoops says
This bread is calling my name..Loved the texture… Looks super delicious!
It was the texture I liked too and the great taste.
Hotly Spiced says
I keep hearing how sprouted wheat is good for me but haven’t tried it yet. It does look like you’ve made it into a lovely loaf of bread. I like how you added sunflower seeds – I always love sunflower seeds in bread! xx
I like that bit of crunch. I’m sprouting again and this time I’ve got wheat and flax (linseed). I’ll make this one with no yeast with dates for sweetener and walnuts for crunch.
Judy @Savoring Today says
Sprouted wheat bread is the only kind we eat (sprouted wheat is easier to digest, it reduces the anti-nutrients) and though I’ve done the sprouting thing (everyone has a bucket list), now I just purchase the sprouted wheat flour.
Your bread looks just perfect with bits of chewy wheat berries — butter is a must! Can’t wait to see your next loaf!
I knew someone would know the benefits of sprouted wheat better than I do. I’m the new kid on the block as far as sprouted wheat goes. Thanks!
InTolerant Chef says
This looks lovely and wholesome indeed Maureen! My mum only likes sprouted bread and something similar sounding to your Ezekiel loaf. The closest I get is the Birdseed Bread I just made- full of fibre and goodness 🙂
I really like whole grain bread with seeds. I’m ready for something like a brownie though. 🙂
Lizzy (Good Things) says
Nice one Maureen!
Laura (Tutti Dolci) says
I love sprouted wheat bread, I could eat this entire loaf!
Kari @ bite-sized thoughts says
Goodness Maureen! What a health kick you are on 😉 I have never tried sprouted wheat bread, never mind made it myself – very impressive.
Kim Beaulieu says
My sis only eats organic food. I’m always shocked at the price tag but I have to say she’s healthy as a horse. It’s hard to find stuff here, it’s getting better but no where near most places.
I love this bread. It’s jammed packed with flavour and yumminess. You do good work Miss Maureen. xx
Mary Frances says
This bread looks amazing!!! So wholesome and hearty!
wonderful bread, Maureen! I love to bake bread, and have been making a simple country loaf almost weekly now. using levain (or sourdough) helps it to stay fresh for much longer! I haven’t experimented too much with sprouted wheat – kudos to you for sprouting your own! I’m not that brave:) I’m looking forward to seeing your Ezekiel bread! By the way, I read sprouting the wheat turns it into a vegetable…lol, I thought that was a bit of a stretch but who knows.
Vicky and Ruth @mayihavethatrecipe says
Nothing is better than homemade bread! I love all the seeds and sprouted grains in this recipe.
Kitchen Belleicious says
nothing beats homemade bread and i have been so curious lately about this sprouting thing because I am seeing it everywhere in bread recipes. I love your version and the seeds give it that nice extra crunch!
Claire @ Claire K Creations says
I’ve never heard of sprouting wheat to make bread. Sounds like a lot of hard work! Your loaf looks pretty amazing though so I’m going to sat it’s worth it?
Eva Taylor says
Thanks Maureen, I’m going to check it out, that’s quite a reasonable price.
If something happened to mine, I’d get another one 🙂
Oooh, I have heard of people who are really particular about the food they take; especially for the health-conscious and the organic believers. Well, it’s a choice and what can I say, when I am a picky eater myself, LOL! 😀 You’re such a kind friend to try making something healthy for a friend; and looks like there’s great efforts put into it! I’m sure your friend will be so touched and happy with this 😉
Since I went on the Diabetic diet I stopped eating a lot of store bought bread. I just recently started eating sprouted bread and really love it. This is so fun to see your recipe, and thank you for all the info for the bread. I believe I need to try making sprouted bread VERY soon! Yum, Hugs, Terra
Such a nice loaf of bread Maureen, so hearty and healthy…love the texture of it.
Thanks for the recipe…hope you are having a great week 😀
Barbara @ Barbara Bakes says
What a beautiful loaf. Your friend’s going to love you.
Georgia @ The Comfort of Cooking says
This looks so hearty and wholesome! Love that those all-natural ingredients baked up such a gorgeous, golden loaf. I bet Paul loved it. Thanks for sharing!
I am so impressed by the beauty of this loaf! And I really really love a bread with seeds in it… and the honey. I really want to try this! Just gorgeous! I bet he was impressed and loved it!
Mireya @myhealthyeatinghabits says
Sprouted wheat bread is delicious! The addition of pepitas and sunflower seed add nice taste and texture and I like your use of apple juice instead of apple juice instead of more honey. My baking seasons is winding down (Arizona), but this will be at the top of my list for next season.
Sprouted wheat bread! fresh and home made. Pass me the butter please and some jam too. I will bring some coffee.
I haven’t tried a sprouted bread yet. Someday I will gather enough courage to do so.
Woow this looks great and healthy I’ve to try this soon. I will be waiting eagerly for your walnuts and Medjool one.
Lorraine @ Not Quite Nigella says
I’ve never sprouted wheat before but I’m fascinated enough to want to give it a go! It reminds me of science class in a way! 😀
LOL I said the same thing as I watched and waited for those little tails to poke out. 🙂
Your bread looks amazing!!
…and yes, sprouted seems to be the next big thing :-0
My research was as underwhelming on the amazing health benefits too, but home baked bread with all those lovely wholesome ingredients is always great!
Your bread looks perfect Maureen! I love bread with wheat berries and all sorts of seeds and nuts. I think your friend is going to love your new bread journey.:)
What a dreamy loaf! I love the plethora of seeds…and I need to take the plunge and try some sprouted wheat! Love this!!!
Wow I love your sprouted bread. What an excellent concept Maureen. So creative and it looks divine. It just could be h-e-a-l-t-h-y 😀
Hi Maureen, this looks amazing, cannot wait for the Ezekiel bread recipe, very interested in making breads like this, love the idea of sproutage.
Nami | Just One Cookbook says
Paul is a lucky friend! $10 for a loaf sounds very expensive, and how much did it cost to make it at home? Eventually I want to buy a bread maker so that we can eat fresh bread and cost less. I don’t think I’ve tried sprouted wheat bread. I’m not sure… maybe I have somewhere without paying too much attention. I “finally” converted my family to eat wheat bread instead of white bread. Hopefully I can introduce my family and myself more healthier option! This bread looks fantastic!
Ah, we have been using our Thermomix for soups, smoothies and the liquid like. It’s fabulous piece of equipment. I will try this loaf in a wood fired oven.
oh wow, I use my thermomix for nearly everything. bread, custard, frozen desserts, sauces – the works. 🙂 Thanks so much for coming by.
I need to try them. I NEED to try them!!
LOL it was good bread. 🙂
That’s my kind of bread! It’s got so much more flavor that the breads that only use flour in them. 🙂
Wow.. I love bread too and this one is awesome. A friend of mine told me about Thermomix.. seems to be a very good addition in the kitchen.
This bread from start to finish (not counting the sproutage time of 2 1/2 days) was less than 3 minutes in the thermomix to putting it in the pan. I just love my thermomix.
Carol at Wild Goose Tea says
I probably won’t make this. I live alone and eating a whole loaf of bread in a timely fashion is just not happening. Yes, I know you can freeze bread. But it’s not the same.
However, this bread looks delicious. I mean really really delicious. The loaf is the perfect color. Its perfectly rounded. Even the dang dough looks delicious. Gimme me the butter!
Joanne T Ferguson says
G’day! Looks very Thermomix healthy indeed!
I can almost smell the bread through the screen!
Talk about an inspiring post!!! I’ve always wanted to try making sprouted wheat not just because I love it, but yes – it costs a fortune!! I used to spout my own seeds for sandwiches so I know it’s not too hard, but just takes patience to wait for those tails. 🙂 Guess I need to pick up some wheat berries tomorrow and plan to make bread next Sunday – hopefully! Thanks for sharing this Maureen!
Claire @ Simply Sweet Justice says
I’ll take a piece of this with some butter slathered on top. 🙂